Ouida's Buttermilk Biscuit Recipe
My grandmother, Ouida, made the most mouthwatering, cloud-like buttermilk biscuits that were revered in our family as a culinary experience more precious than gold. They were always served with her homemade mayhaw jelly and golden brown and crunchy on the bottom, thanks to her old cast iron skillet. To my knowledge, I’m the only person she ever taught her recipe to, which is less about measurements and more about the way the dough feels in your hands. I’ve done my best to quantify her expertise into measurements, and this is as close as it gets. — Erin
Ingredients:
3 c. self-rising flour
1.5 c. buttermilk
1.5 t. baking powder
1/2 c. shortening
2 Tbs. vegetable oil
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Directions:
Preheat oven to 450 F. Sift flour into metal bowl;
use your fist to make a 41⁄2 inch crater in the middle. Pour buttermilk to the rim of the crater, add baking powder. Grease iron skillet with shortening, then add the remaining shortening to the buttermilk crater. Squeeze the buttermilk mixture through your fingers to mix well. Gently turn and mix the wet ingredients with the flour using circular motions with your hand until you have a big ball of dough. Stop before it’s too dry—you won’t use all the flour! Powder the palms of your hands with flour, and roll 2-3” balls of dough. Place biscuits touching in the iron skillet and spoon a little oil on each of them. Bake for 20 minutes.
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